Dacor DR30GFSLPH Handbuch

12

Operating Your Range

Bakeware Tips

•  Dacor’s optional full-sized cookie sheets maxi-

mize baking capabilities by utilizing the most 

usable rack space. See the Accessories section 

for ordering information.

•  Use the pan size and type recommended by the 

recipe to ensure best results.

•  Cakes, quick breads, muffins and cookies should 

be baked in shiny, reflective pans for light, 

golden crusts.

•  Medium gauge aluminum sheets with low sides 

should be used when preparing cookies, biscuits 

and cream puffs.

•  Bake most frozen foods in their original foil con-

tainers placed on a flat cookie sheet. Follow the 

package recommendations.

•  When using glass bakeware, reduce the recipe 

temperature by 25˚F, except when baking pies

or yeast breads.

•  Follow the standard recipe baking time for pies 

and yeast breads.

•  Avoid the use of old, darkened pans.
•  Warped, dented, stainless steel and tin-coated 

pans heat unevenly and will not give uniform 

baking results.

•  Place pans carefully on the oven racks. Turn 

pans on the racks so that the long sides run left 

to right, parallel to the door.

Food Placement

You can utilize more oven capacity due to the uni-

form air circulation provided by convection cooking. 

Many foods, such as pizzas, cakes, cookies, biscuits, 

muffins, rolls and frozen convenience foods can be 

successfully prepared on either two or three racks* 

at the same time. Also, complete meals can be pre-

pared by using multiple racks. See below for specific 

recommendations. 
*The range comes with two racks. Additional racks 

are available from your Dacor dealer, see page 

20.
•  Typically, when baking on two racks with your 

oven, use rack positions #3 and #5 (counting 

from the bottom up). When baking on three 

racks, use rack positions #2, #4 and #6.

•  When adapting a single rack recipe to multiple 

rack baking, it may be necessary to add to the 

baking time. This is due to the extra amount of 

food in the oven.

•  Turn pans on the racks so that the long sides run 

left to right, as you face them.

•  Heavier roasting pans and dishes will cook better 

on rack position #1.

Baking Tips (cont.)

Convection Bake Tips

•  As a general rule, convection bake will allow 

preparation of most foods at reduced tempera-

tures for shorter periods of time, while also 

producing superior results.

•  Typically you can reduce the standard tempera-

ture by 25˚F and cook for 10% less time. Baked

goods will have golden-brown crusts with flaky 

textures, and meats will have crispy exteriors 

with succulent juices sealed inside.

•  To convert conventional bake recipes to convec-

tion recipes, reduce the temperature by 25˚F

and the cooking time by approximately 10%.

•  Some recipes, especially those that are home-

made, may require adjustment and testing when 

converting from standard to convection modes. 

If unsure how to convert a recipe, begin by 

preparing the recipe in bake mode. After achiev-

ing acceptable results, follow the convection 

guidelines above. If the food is not prepared to 

your satisfaction during the first convection trial, 

adjust only one recipe variable at a time (such 

as cooking time, rack position or temperature) 

and repeat the convection test. If necessary, 

continue adjusting one recipe variable at a time 

until you achieve satisfactory results.

The Dacor convection cooking system distributes the 

heated air evenly to ensure uniform results. It also 

channels the air evenly into the oven, eliminating 

any hot or cool spots.

AIR FLOW